By Margarita Persico
My Costa Rican friend Iris Leon, who owns a huge starfruit tree, makes a Starfruit pie using strawberry gelatin. It inspired me to make this Starfruit and Strawberry Pie recipe. It is similar to the American rhubarb-strawberry pie. This pie is one of my favorite summer pies after Lemon Meringue Pie. Note: if you have no starfruit, you can use rhubarb.
Starfruit, Carambola, is high in vitamin C. One 132-gram serving (4.66 ounces) of the raw fruit has only 41 calories, 9 grams of carbohydrates and 1 gram of protein. The fruit is low in sugar and very tart. Carambola is a tree native to Asia (Bangladesh, India, Indonesia, Malaysia, Philippines and Sri Lanka). It is cultivated in Brazil, Costa Rica, Columbia, Dominican Republic, Jamaica and other countries in the Americas. Starfruit grows in tropical and semitropical parts of the United States (Florida, Hawaii, Puerto Rico and Texas).
Starfruit and Strawberry Pie
- 1 cup brown sugar or alternative (1/5 less in high altitude)
- 2 tablespoons corn starch
- 1 pound fresh star fruit (or rhubarb), washed and sliced (2 1/2 cups)
- 2 pints fresh strawberries, washed, de-stemmed and sliced
- 1 recipe pastry for a 9-inch double crust pie or store purchased or gluten-free crust
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (177 degrees C).
- In a large bowl, mix all dry ingredients.
- Add strawberries and sliced star fruits. Toss with all ingredients. Cover and let stand for 30 minutes in refrigerator.
- Pour filling into piecrust. Cover pie with baking paper and aluminum paper on top.
- Bake at 350 degrees F (177 degrees C), for 35 to 40 minutes.
- When done, cool on rack. Ready to serve when cool or cover and refrigerate.
Note: Do not use overripe fruit. I use a nut based crust. Do not add liquid. Sugar alternatives are: maple syrup or stevia.